Translations:Malaysian cuisine/9/en

After migrating south of the border, Thai tom yam adopts the visual characteristics of a Malaysian Assam gravy, with a flavor profile that is sweet, sour, and spicy. It is thickened with pounded chili paste, which also gives it a vivid orange-red color. Tamarind is often used instead of lime juice as the souring agent, and dried chilies, rather than fresh ones, are used to provide a fiery kick. Malay-style tom yam soup tends to be heavily seafood-based, whereas in Chinese-style eateries, the broth's spiciness is toned down and it is usually served as a base for noodle soup.